This recipe is similar to an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. It can be used as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant or it will absorb too much oil and become mushy.
Just made mine and added Linda's toasted pine nuts which made it even better. Great as a snack in scoops. - 04 Jul 2009 (Review from Allrecipes USA and Canada)
I thought this recipe was good, while other people loved it. After it sat overnight the raisins kicked in and made it pretty sweet. I might omit the raisins the next time. - 27 Dec 2010 (Review from Allrecipes USA and Canada)
This was really fantastic. It was different palette for us, but it worked so well. I did not have V8 but I had extra tomatoes and carrots and celery. I added 4 cloves of garlic, a jalapeno, and for the anchovies, I used one 2 oz can in olive oil. My raisins were not sweetened so my dish did not end up being too sweet. We skipped the pine nuts and parmesan. Overall excellent dish. - 02 Feb 2014 (Review from Allrecipes USA and Canada)